Nutritional Facts

Directions

In a small saucepan, melt butter over low heat. Stir in the mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat.

Grill chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until a thermometer reads 180°.Yield: 6-8 servings.

Originally published as Mustard-Lover's Grilled Chicken in Country Chicken Cookbook
1995, p87

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"I am not a mustard lover. I just sort of think it's okay but I had a lot of mustard I wanted to use up so I thought I'd try this. I divided the sauce so that most of it I used for basting and a little reserved for dipping. We did grill it on the bbq (very important) and it was fantastic! This really mellowed the flavors. My daughter hates mustard, but I still make her at least taste everything I cook. She loved it so much she picked the bones clean. We all thought the sauce as a dip was too strong but it turned out the chicken, when basted a few times with the sauce during cooking, doesn't need the sauce as a dip also. So even if you aren't a real mustard lover, you might still like this chicken on the grill. Grilling just seems to take everything to the "next level.""